Description
Delightful carrot cake layered with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/4 cups (300ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (about 300g) grated carrots
- 1 cup (100g) chopped walnuts or pecans (optional)
- 1/2 cup (80g) crushed pineapple, drained (optional)
- 1/2 cup (80g) raisins (optional)
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 – 4 cups (360–480g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the flour, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
- Beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the grated carrots and any nuts, pineapple, or raisins if using.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Allow cakes to cool for 10 minutes before transferring them to wire racks.
- Beat the softened cream cheese and butter in a mixing bowl until smooth. Gradually add in powdered sugar, mixing until you reach the desired thickness. Stir in vanilla extract and a pinch of salt.
- Frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake. Decorate with additional nuts if desired.
Notes
Store leftovers in an airtight container to maintain freshness. Cake can also be frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg